What to Eat With (and In) Hummus
October 14, 2016

We cordially invite you to double dip deep into these four creamy and colorful hummus bowls. Continue reading to discover the special ingredient in each recipe plus genius ideas for what to eat with hummus.

Although the base for this thick Middle Eastern spread is standard — cooked chickpeas, lemon juice, garlic, and olive or sesame oil — it lends itself to an infinite amount of creativity. Some swear by a generous swirl of tahini or a kick of zest, while others can’t fathom the dip without herbs.

One afternoon a few weeks ago, we asked our chefs to work their magic on this tangy, protein-packed dip. The result? Four vibrant hummus recipes that cover (almost) all the colors of the rainbow thanks to the addition of a little something special in each one.

And remember! You can’t go wrong, so feel free to experiment by adding or removing whatever you want. You’re the boss. Now say that out loud: I’M THE BOSS. That’s more like it.

Roasted Beet Hummus

Blend 1 small roasted beet in a food processor until smooth. Then, add 1 15-oz can mostly drained chickpeas, zest and juice of one large lemon, 2 large garlic cloves, 2 Tablespoons tahini, and a pinch of salt and pepper. Blend while slowly drizzling in 1/4 cup extra virgin olive oil.

Green Pea Hummus

Pin and print out this handy guide, bring it with you to the grocery store, and stock up!

Now that you know what to put in hummus, let’s talk about what to eat with hummus. After all, a dip is only as good as its accompaniment. So take a cue from our chefs and don’t settle for your ordinary corn chips. Instead, stock (and color coordinate) your platter with everything from root vegetable chips to raw carrots, peppers, grape tomatoes, broccoli, and celery.

2 comments

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